Loaded Cauliflower Casserole
This recipe first appeared on eatingwell.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Joe Crawford on SeeMeCook
You'll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 85 g
- 905 g
- 1 g
- 1 g
- 140 g
- 155 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 1.34 kg before cooking, which is about 165 g per serving.
Steps
Preheat oven to 425°F (220 °C).
Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes.
Transfer the bacon to a paper-towel-lined plate and let cool. Reserve the drippings in the pan.
Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish.
Roast, stirring twice, until tender, about 35 minutes.
Meanwhile, combine 1 cup cheese, 2/3 cup sour cream and half the scallions in a small bowl.
When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan.
Sprinkle with the remaining 1/4 cup cheese.
Bake until hot, 5 to 7 minutes more.
Chop the cooled bacon.
Sprinkle the hot casserole with the bacon and the remaining scallions.
Notes
Serving size is approximately 1/2 cup.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 155
- Protein
- 8 g
- Carbs
- 8 g
- Fat
- 11 g
- Fiber
- 2 g
Where the calories come from
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